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Heavenly Pistachio Raspberry Cake Recipe

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★★★★★

4.5 from 71 reviews

This Heavenly Pistachio Raspberry Cake is a delightful and elegant dessert combining the nutty richness of finely ground pistachios with the bright, tart flavor of fresh raspberry filling. Layers of moist pistachio-flavored cake are complemented by a smooth mascarpone and whipped cream frosting, finished with fresh raspberry compote and a garnish of chopped roasted pistachios and whipped cream dots. Perfect for celebrations or a special treat, this cake offers a beautiful balance of flavors and textures.

Ingredients

Scale

Cake

  • 1 cup unsalted shelled pistachios (plus extra for garnish)
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs (room temperature)
  • ½ cup buttermilk (or milk with 1 tsp vinegar)
  • 1 tsp vanilla extract
  • ½ tsp almond extract (optional, for a fragrant touch)
  • Green food coloring (optional, for a vivid pistachio tone)

Raspberry Filling

  • 1 ½ cups fresh or frozen raspberries
  • ¼ cup sugar
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp lemon juice

Cream Filling

  • 1 ½ cups mascarpone or cream cheese
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract

Garnish

  • Chopped roasted pistachios
  • Whipped cream or mascarpone dots

Instructions

  1. Preheat oven: Preheat your oven to 175°C (350°F) and grease and line two 8-inch round cake pans with parchment paper to prevent sticking.
  2. Grind pistachios: Pulse the unsalted shelled pistachios in a food processor until they become finely ground, which will add a rich pistachio flavor and texture to the cake.
  3. Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, salt, and the finely ground pistachios to evenly distribute the leavening and nuts.
  4. Cream butter and sugar: In another bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale, which incorporates air for a tender cake.
  5. Add eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure a smooth and homogenous batter.
  6. Add extracts: Stir in the vanilla extract and optional almond extract for extra fragrant and nutty flavor notes.
  7. Combine wet and dry ingredients: Alternately add the dry flour mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently to maintain the batter’s lightness.
  8. Add food coloring: Incorporate green food coloring if desired to enhance the pistachio tone of the cake batter.
  9. Bake the cake: Divide the batter evenly between the prepared pans and bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool the cakes: Allow the cakes to cool completely in their pans before removing, ensuring the layers hold their shape for assembly.
  11. Make raspberry filling: In a small saucepan, combine raspberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly until the mixture thickens to a jam-like consistency. Remove and cool completely.
  12. Prepare cream filling: Beat the mascarpone with powdered sugar and vanilla extract until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the mascarpone mixture to create a light, fluffy cream filling.
  13. Assemble the cake: Slice the cooled cake layers evenly. Spread a layer of the mascarpone cream on the bottom cake layer, spoon the cooled raspberry filling over it, and then place the second cake layer on top.
  14. Decorate the cake: Spread more mascarpone cream on the top layer and decorate with piped dots of cream and chopped roasted pistachios for an elegant finish.

Notes

  • Using room temperature eggs helps create a smooth batter and better texture.
  • If buttermilk is unavailable, substitute with milk and 1 tsp vinegar to mimic its acidity.
  • Green food coloring is optional but adds a beautiful pistachio hue to the cake layers.
  • The raspberry filling can be made ahead and refrigerated until ready to use.
  • Ensure the cake layers are completely cool before assembling to prevent melting the cream filling.
  • For a more intense pistachio flavor, you can toast the pistachios lightly before grinding.
  • This cake is best served chilled but can be left at room temperature for up to 3 hours before serving.

Keywords: pistachio cake, raspberry cake, layered cake, mascarpone frosting, nutty cake, berry filling, pistachio dessert

Find it online: https://leofoster.com/heavenly-pistachio-raspberry-cake-recipe/